How do you prepare Tallapia ?!
Do you have any good sauces, or rubs that you make up for it!? I've been baking mine with a simple citrus rub/marinade but I'd like something more elegant!. Www@FoodAQ@Com
Answers:
Here's the way my husband and I like it best!. It's simple and even plain compared to the other recipes!. Good food is always best kept simple!.
Sprinkle the Tilapia fillets with paprika on just one side!. Sometimes I also add a light sprinkling of season salt!.
Lightly brown them on both sides in a hot skillet with butter!. Keep the temperature hot but not on the highest setting!. Takes only a few minutes!. Note: use real butter, not margarine or spread!.
Presentation is the key to making it elegant!. You could serve it with perfectly cooked asparagus and a seasoned butter, if you like, and a wonderful bread from a bakery!.
Another good thing about my recipe is it's easy to do -- even if you live in a tent!. (wink)Www@FoodAQ@Com
Sprinkle the Tilapia fillets with paprika on just one side!. Sometimes I also add a light sprinkling of season salt!.
Lightly brown them on both sides in a hot skillet with butter!. Keep the temperature hot but not on the highest setting!. Takes only a few minutes!. Note: use real butter, not margarine or spread!.
Presentation is the key to making it elegant!. You could serve it with perfectly cooked asparagus and a seasoned butter, if you like, and a wonderful bread from a bakery!.
Another good thing about my recipe is it's easy to do -- even if you live in a tent!. (wink)Www@FoodAQ@Com
Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400!. Cut the fish (or chicken) up into bite size pieces!. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag!. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl!.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag!. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil)!. Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken!. They are good!
----
Creole Sauce:
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons vegetable oil
1 can (14!.5 ounces) tomatoes
2 tablespoons chopped pimiento
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.
----
also, can vary the flavor by using Italian seasoning!.
Italian seasoning
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
----
I've used cut up fish, too!.
Shrimp Creole
(Enchilado de camarones)
Served with white rice!.
Serves 4 - 6
1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)
In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat!.
Add the onion, and green bell pepper and sauté until the onion becomes translucent!. Add the garlic cloves and sauté an additional 2 minutes!. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well!.
Cover, raise the heat to medium-low and simmer for 5 to 7 minutes!.
Add the shrimp; make sure they have been peeled, deveined, and unfrozen!.
Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color!.
This also serves to allow the shrimp to soak in all the ingredients!.
Remove from heat, and serve over white rice!.
Sprinkle the cilantro over the shrimp!.
----Www@FoodAQ@Com
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400!. Cut the fish (or chicken) up into bite size pieces!. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag!. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl!.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag!. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil)!. Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken!. They are good!
----
Creole Sauce:
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons vegetable oil
1 can (14!.5 ounces) tomatoes
2 tablespoons chopped pimiento
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.
----
also, can vary the flavor by using Italian seasoning!.
Italian seasoning
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
----
I've used cut up fish, too!.
Shrimp Creole
(Enchilado de camarones)
Served with white rice!.
Serves 4 - 6
1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)
In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat!.
Add the onion, and green bell pepper and sauté until the onion becomes translucent!. Add the garlic cloves and sauté an additional 2 minutes!. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well!.
Cover, raise the heat to medium-low and simmer for 5 to 7 minutes!.
Add the shrimp; make sure they have been peeled, deveined, and unfrozen!.
Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color!.
This also serves to allow the shrimp to soak in all the ingredients!.
Remove from heat, and serve over white rice!.
Sprinkle the cilantro over the shrimp!.
----Www@FoodAQ@Com
Baked Tilapia
Ingredients:
4 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
3 tablespoons lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon salt
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/8 teaspoon paprika
Directions:
Place tilapia in an ungreased 13-in!. x 9-in!. baking dish!. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets!. Sprinkle with capers, oregano and paprika!.
Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork!. Yield: 4 servings!.
Www@FoodAQ@Com
Ingredients:
4 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
3 tablespoons lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon salt
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/8 teaspoon paprika
Directions:
Place tilapia in an ungreased 13-in!. x 9-in!. baking dish!. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets!. Sprinkle with capers, oregano and paprika!.
Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork!. Yield: 4 servings!.
Www@FoodAQ@Com
I like to pan fry my tilapia in a little olive oil!. I season the fish with salt and pepper, lightly dust with flour and fry on both sides!. I serve it with a buerre blanc sauce!. Here is the recipe:
Buerre Blanc
1 shallot, minced
1/2 cup white wine
1/4 cup white wine vinegar or champagne vinegar
1/4 cup heavy whipping cream
1 lb unsalted butter, cold & cut into 1 inch cubes
salt & pepper to taste
Combine shallots wine and vinegar in a pot and reduce until almost all liquid is gone, au sec, which means almost dry!. It's important that you only sweat the shallots and not let them turn brown!. They should not have any color!. After liquid is reduced, whisk in cream and slowly whisk in butter!. Season with salt and pepper!. You can change this recipe by adding either garlic, lemon juice, capers or parsley at the end!. This sauce should not be made too far in advance!. If you want to hold it for service, keep it warm, but not too hot because it will separate!. Enjoy!!!
Www@FoodAQ@Com
Buerre Blanc
1 shallot, minced
1/2 cup white wine
1/4 cup white wine vinegar or champagne vinegar
1/4 cup heavy whipping cream
1 lb unsalted butter, cold & cut into 1 inch cubes
salt & pepper to taste
Combine shallots wine and vinegar in a pot and reduce until almost all liquid is gone, au sec, which means almost dry!. It's important that you only sweat the shallots and not let them turn brown!. They should not have any color!. After liquid is reduced, whisk in cream and slowly whisk in butter!. Season with salt and pepper!. You can change this recipe by adding either garlic, lemon juice, capers or parsley at the end!. This sauce should not be made too far in advance!. If you want to hold it for service, keep it warm, but not too hot because it will separate!. Enjoy!!!
Www@FoodAQ@Com
SERVES 2 (change servings and units)
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Ingredients
tilapia fillets
fat-free Italian salad dressing (I use Wishbone)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon cumin
2 1/2 cups water
1 tablespoon margarine or butter
1 cup jasmine rice (uncooked)
Directions
1Pour your dressing straight from the bottle into the pan, I usually make sure the bottom is covered but not too much, I gave approximate measures here!.
2Place the fillets on top of the dressing in the pan!.
3Sprinkle with all 4 seasonings (all the measurements I gave are approximate)!. I usually just sprinkle a generous amount on each fillet!. Don't leave out the cumin it is a wonderful addition to the fish!.
4Saute the fillets on med-low heat approximate 4-5 minutes each side until fish flakes easy with a fork!.
5While the fish is slowly cooking, cook the rice, using 2 1/2 cups water and 1 cup rice, with butter, bring to a boil and simmer 15 minutes on low!.
6Serve the fillet on top of the Jasmine rice!. I will usually add more s&p and cumin according to my taste!. Www@FoodAQ@Com
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
tilapia fillets
fat-free Italian salad dressing (I use Wishbone)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon cumin
2 1/2 cups water
1 tablespoon margarine or butter
1 cup jasmine rice (uncooked)
Directions
1Pour your dressing straight from the bottle into the pan, I usually make sure the bottom is covered but not too much, I gave approximate measures here!.
2Place the fillets on top of the dressing in the pan!.
3Sprinkle with all 4 seasonings (all the measurements I gave are approximate)!. I usually just sprinkle a generous amount on each fillet!. Don't leave out the cumin it is a wonderful addition to the fish!.
4Saute the fillets on med-low heat approximate 4-5 minutes each side until fish flakes easy with a fork!.
5While the fish is slowly cooking, cook the rice, using 2 1/2 cups water and 1 cup rice, with butter, bring to a boil and simmer 15 minutes on low!.
6Serve the fillet on top of the Jasmine rice!. I will usually add more s&p and cumin according to my taste!. Www@FoodAQ@Com
I coat mine in cornmeal and flour and fry!. season with salt and pepper!.
OR coat with soy flour and parmesan cheese and fry slowly!.
OR bake with 1/2 water!. 1/4 cup lemon juice, salt, pepper, nad fennel seed!. 350 for aobut 30minutes!.
Www@FoodAQ@Com
OR coat with soy flour and parmesan cheese and fry slowly!.
OR bake with 1/2 water!. 1/4 cup lemon juice, salt, pepper, nad fennel seed!. 350 for aobut 30minutes!.
Www@FoodAQ@Com
here try this site its got a lot of tilapia recipes
http://www!.recipezaar!.com/recipes!.php!?q%!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com/recipes!.php!?q%!.!.!.Www@FoodAQ@Com
This is the best recipe, I've been using it on Tilapia and it comes out really tasty:
http://allrecipes!.com/Recipe/Blackened-F!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Blackened-F!.!.!.Www@FoodAQ@Com
Here you go! I found a page that had a rub recipe as well as others with sauces on allrecipes!.com!. Yummmmy!Www@FoodAQ@Com